Dinner Plans? (12 Viewers)

Poker Zombie · Jun 1, 2020

BruceWayne said:
View attachment 469258

Nice dishes (the actual plates). What are they (in particular the plate for the shrimp and rice).

toothpic · Jun 2, 2020

Sesame chicken we made

k9dr · Jun 4, 2020

Grilled chicken fajitas

toothpic · Jun 4, 2020

Grilling up some pork chops

Saoliver · Jun 4, 2020

toothpic said:
Mom’s pho. So good
View attachment 468763

I don’t know if meatball pho is traditional, but I love it.

toothpic · Jun 4, 2020

Heck yea! As long as it’s delicious it’s good to go

toothpic · Jun 4, 2020

Wife made this the other day but after two bowls I need something else

Poker Zombie · Jun 5, 2020

The star if this plate was the rice. We had a pan at lunch that I cooked a couple strips of bacon in, so I used that to toast the rice. Then I added a 3:1 water/wine mix to cook the rice. Just stunning!

detroitdad · Jun 5, 2020

Poker Zombie said:
View attachment 471054

The star if this plate was the rice. We had a pan at lunch that I cooked a couple strips of bacon in, so I used that to toast the rice. Then I added a 3:1 water/wine mix to cook the rice. Just stunning!

You toasted the raw rice in bacon grease. Then cooked it in a water/wine ratio. Outfuckingstanding lol.

toothpic · Jun 5, 2020

Invited the parents for dinner. Making some surf and turf Alfredo

PKF655 · Jun 5, 2020

Is this all charcol?

PKF655 · Jun 5, 2020

wow spelled that wrong lol

toothpic · Jun 5, 2020

Yup, grilled over lump charcoal

detroitdad · Jun 5, 2020

My boy came over and we ordered out. Burgers and Pizza

Coyote · Jun 6, 2020

Assorted vegetables cooked in olive oil (important: not TOO much olive oil).
The danger (calories-wise) comes from the bread and cheese on the side.

Big Jilm · Jun 6, 2020

Ok chefs, we are making Steak au Poivre tonight and we are scared of the flambe portion of the cooking. Anyone ever done this? Any tips so we don't burn our house down or our faces off??!! Our cabinets are rather close to the cooking surface...we were thinking we would add the cognac outside on the bbq and use a long lighter???

here is an example of the technique...

Coyote · Jun 6, 2020

Sorry, but the chef (my partner) is sleeping.
Reminiscent line of the Pulp Fiction film (about the Gimp): "Well, I 'm afraid you 'll have to just wake her up, won't you"

Poker Zombie · Jun 6, 2020

Big Jilm said:
Ok chefs, we are making Steak au Poivre tonight and we are scared of the flambe portion of the cooking. Anyone ever done this? Any tips so we don't burn our house down or our faces off??!! Our cabinets are rather close to the cooking surface...we were thinking we would add the cognac outside on the bbq and use a long lighter???

here is an example of the technique...

Literally a hundred times, if not more - and I'm a firefighter, so I have more than a fire to worry about. If my house burns, I get to live with that fact the rest of my career.

1st, make sure your cabinets are clean underneath. Lots of grease builds up there, so clean that off.

Beyond that, fear is your enemy. Start small with the cognac, you can always add more. You just need a fire that you are not going to be afraid of. Alcohol flames burn relatively cool, and wont heat your cabinets up enough to make tham off-gas (pyrolysis). They won't burn, but you should still keep the fire moving.

Finally, have a fire extinguisher handy, in case you panic and drop it on the floor. You can also have a lid close by to cover it if you need to, but alcohol fires will burn out pretty quickly.

I do mine in the dark now, because everyone loves a show, but might not be wise for your first cook.

Big Jilm · Jun 6, 2020

Poker Zombie said:
Literally a hundred times, if not more - and I'm a firefighter, so I have more than a fire to worry about. If my house burns, I get to live with that fact the rest of my career.

1st, make sure your cabinets are clean underneath. Lots of grease builds up there, so clean that off.

Beyond that, fear is your enemy. Start small with the cognac, you can always add more. You just need a fire that you are not going to be afraid of. Alcohol flames burn relatively cool, and wont heat your cabinets up enough to make tham off-gas (pyrolysis). They won't burn, but you should still keep the fire moving.

Finally, have a fire extinguisher handy, in case you panic and drop it on the floor. You can also have a lid close by to cover it if you need to, but alcohol fires will burn out pretty quickly.

I do mine in the dark now, because everyone loves a show, but might not be wise for your first cook.

You might have saved our asses with your post. We cook a lot of Italian sausage on the stove top and as a result, there is a ton of grease under and even on our cabinets as we embarrassingly need to clean more often. We will be doing this outside with a long lighter. THANK YOU